IMPOSSIBLY EASY PUMPKIN CHEESECAKE
Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
- Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 22 g, TransFat 0 g
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cherish jones
[email protected]I'm going to try a different pumpkin cheesecake recipe next time.
Kattie Kidd
[email protected]I wouldn't recommend this recipe to others.
nishtamuddoo bhavnamuddoo
[email protected]I'm disappointed with this recipe.
Manding Dabo
[email protected]I followed the recipe exactly, but the cheesecake didn't turn out well.
Namitha Cooray
[email protected]The cheesecake didn't set properly.
Shanon Awatere
[email protected]The crust was a bit too crumbly.
Nijamul Hasan Nazmul
[email protected]This cheesecake was a bit too sweet for my taste.
Emmanuel Kenyatta
[email protected]I'm going to make this cheesecake again and again.
Roy Martinez
[email protected]I would definitely recommend this recipe to others.
Zak Saeed
[email protected]This cheesecake is a must-try!
Inna Meneely
[email protected]I'm so glad I found this recipe.
chantele Hewson
[email protected]This cheesecake is perfect for fall!
Md Saif
[email protected]I made this cheesecake for a potluck, and it was gone in minutes.
RRR You
[email protected]This cheesecake is a great way to use up leftover pumpkin puree.
Uche Angel Juliet Ejibendu Jerry Ezike
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this cheesecake.
Shazee khan Kham
[email protected]The crust was the perfect complement to the cheesecake, and it was so easy to make.
UtahDontSurf
[email protected]The pumpkin flavor was subtle but delicious, and the cheesecake was creamy and smooth.
Rasel alom
[email protected]This was the easiest cheesecake I've ever made, and it turned out perfectly.
Shireen Abrahams
[email protected]I've made this cheesecake several times now, and it's always a crowd-pleaser.
Mullah Bepari
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! Everyone loved it, and I got so many compliments on it.